ARROZ CON POLLO
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
- Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
- Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
- Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
- Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.
ARROZ CON POLLO
Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!
Provided by RPOVARCHUK
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h10m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
- Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
- Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.
Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g
ARROZ CON TOFU
Here's a veganized version of my Mom's delicious Arroz con Pollo (Mexican Chicken and Rice). I was really craving it.
Provided by Prose
Categories Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Brown tofu in skillet in hot oil on medium heat.
- Remove tofu to warm platter and add onion and spices. Sautee until golden.
- Return tofu to skillet and add broth. Simmer about 20 minutes. Remove tofu to platter with warm rice.
- Add to skillet 3 tablespoons corn starch and whisk. Boil and stir adding corn starch as needed until thick gravy is formed. Spoon over tofu and rice.
Nutrition Facts : Calories 258.5, Fat 11.3, SaturatedFat 1.6, Sodium 10.3, Carbohydrate 30.2, Fiber 0.8, Sugar 1.4, Protein 10
ARROZ CON POLLO
Steps:
- Preheat the oven to 400 degrees F.
- Put the chicken in an ovensafe baking dish. Drizzle with 2 tablespoons of the olive oil and sprinkle with salt and pepper. Use tongs to turn the chicken and evenly coat. Bake for 15 minutes until browned but not cooked all the way through (it will finish cooking with the rice).
- Meanwhile, add the remaining tablespoon olive oil to a large saucepan over medium-high heat. Add the rice and stir to coat.
- Toast the rice, stirring occasionally, until it is lightly golden, about 2 minutes. Stir in the onion and garlic and continue cooking until the rice is just lightly browned and the vegetables are starting to soften, about 2 minutes more. Make sure the garlic does not brown.
- Add the tomato sauce, cumin, garlic powder, onion powder, bouillon and 3 cups water. Stir to combine. Bring to a gentle boil, then reduce to a simmer and add the chicken to the rice in an even layer, skin-side up and not overlapping. Cover and cook until the rice is tender and the chicken is cooked through, about 20 minutes.
ARROZ CON COCO: COCONUT RICE
Provided by Ingrid Hoffmann
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place the rice, 2 cups of water, the coconut milk, sugar and the salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer until the water has evaporated to just below the level of the rice and little holes begin to form on the surface, stirring occasionally so that the rice doesn't stick to the bottom of the pan and burn. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes.
- Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve.
ARROZ CON POLLO
Make and share this Arroz Con Pollo recipe from Food.com.
Provided by Sonya01
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until onion softens. Add the chicken and cook, stirring occasionally, for 3-4 minutes or until brown all over. Add the cumin, paprika and saffron and cook, stirring, for 1 minute or until aromatic. Add the rice, tomatoes and chicken stock, and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until chicken and rice are tender.
- Add the tomato paste, peppers and parsley, and cook, stirring, for 2-3 minutes or until heated through. Remove from heat. Divide the arroz con pollo among serving bowls and serve immediately.
Nutrition Facts : Calories 351.8, Fat 7.8, SaturatedFat 1.7, Cholesterol 87.8, Sodium 224, Carbohydrate 43.1, Fiber 3.5, Sugar 6.7, Protein 26.7
ARROZ CON POLLO
Make and share this Arroz Con Pollo recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the chicken with 6 cups of water, the garlic, the whole carrots, the celery, bay leaf and onion in a 6-quart stock pot. Simmer for 30 minutes to create stock. Remove the chicken, leaving behind the wing tips and the spine. Continue cooking the stock for 30 more minutes over low heat. Meanwhile, shred the chicken.
- Rinse the rice in a colander until the water runs clear, and then let it dry for 5 minutes. Heat the olive oil in a medium wide-bottom pot over medium heat. Add the curry powder and cumin, and toast for 30 seconds. Add the rice and cook until lightly toasted, 2 minutes. Add the shredded chicken, peas, diced carrots, and 4 cups of the chicken stock, and season with salt and black pepper. Cook uncovered for 5 minutes over medium heat, and then cover and cook for about 25 more minutes. Turn off the heat and let the rice rest for 10 minutes, covered. Fluff with a fork and serve.
Nutrition Facts : Calories 809.6, Fat 39.6, SaturatedFat 10.6, Cholesterol 170.1, Sodium 203.7, Carbohydrate 61, Fiber 4.6, Sugar 4.4, Protein 49.1
ARROZ CON POLLO
This one-pot recipe for Arroz Con Pollo, which is great for a crowd, comes from Martha's book One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More. It's made with bone-in fatty chicken thighs, pimiento-stuffed green olives, chopped tomatoes, saffron threads, and bay leaves.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a bowl, combine wine and saffron.
- Season chicken with salt and pepper. In a large Dutch oven or braiser, heat oil over medium-high. Add chicken, skin side down; cook until browned, 6 to 7 minutes. Flip and cook 2 minutes more; transfer to a plate.
- Drain all but 2 tablespoons fat. Add onion and garlic; cook, stirring often, until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until wine is nearly evaporated, 5 to 8 minutes.
- Stir in rice, broth, and olives. Nestle chicken into rice, skin side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. Let stand 10 minutes before serving.
ARROZ CON POLLO
Steps:
- Prepare chicken:
- Purée garlic, orange juice, lime juice, salt, and pepper in a blender until smooth. Put chicken pieces in a large bowl and pour purée over them, turning to coat. Marinate chicken, covered and chilled, turning occasionally, 1 hour.
- Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. Reserve marinade.
- Heat oil and butter in 6- to 7-quart pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 6 minutes per batch. Transfer chicken as browned to a plate, reserving fat in pot.
- Prepare rice and bake arroz con pollo:
- Put oven rack in middle position and preheat to 350°F.
- Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.
- While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds. Add wine and bring to a simmer, then remove from heat.
- Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes. Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, water, and reserved marinade and bring to a boil.
- Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Return to a simmer.
- Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes.
- Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.
PUERTO RICAN ARROZ CON POLLO
This Puerto Rican rice with chicken recipe is a classic island-cuisine dish filled with the savory flavors of ham, pork, capers, olives, and tomatoes.
Provided by Cheri Raxter
Categories World Cuisine Recipes Latin American Caribbean
Time 1h25m
Yield 12
Number Of Ingredients 20
Steps:
- Place chicken in a large bowl and cover with apple cider vinegar. Set aside.
- Heat oil in a large, heavy-bottomed pot over medium heat. Add pork and ham; cook and stir for 5 minutes. Add bell peppers and cook for 1 minute. Add onion and cook for 1 minute. Stir in sofrito and recaito and cook for 1 minute. Season with oregano, cumin, and pepper. Add capers and garlic and cook for 1 minute. Pour in tomato sauce and olives; cook for another minute.
- Strain chicken and discard vinegar. Add chicken to the pot. Bring to a simmer, cover, and cook for 15 minutes. Adjust heat as need to simmer but not boil.
- Add broth, sazon, and rice to the pot. Stir until well mixed and return to a simmer. Cover, reduce heat to low, and cook for 20 minutes. Remove pot from heat and stir.
Nutrition Facts : Calories 491 calories, Carbohydrate 41.3 g, Cholesterol 83.3 mg, Fat 22.8 g, Fiber 1.6 g, Protein 25.8 g, SaturatedFat 6 g, Sodium 1315.2 mg, Sugar 2.2 g
ARROZ CON POLLO
Almost every family I know has their own version of this dish. My mom made an amazing arroz con pollo. But my version is inspired by the Mexican coastal city of Mazatlán and all the amazing fresh produce that is available there throughout the year. It's a vegetable-forward recipe full of flavor, texture and color. When I open the lid after the dish is done, the colors look like confetti on a dance floor after a big party. And that's what this meal is: a party in a pot.
Provided by Rick Martinez
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the fat in a large heavy pot over medium-high heat. Add the thighs, skin-side down, and cook until browned on both sides and their fat has rendered, 8 to 10 minutes. Transfer to a plate.
- Add the carrots, corn, onion, poblano, serrano, garlic and salt and cook, stirring occasionally, until the vegetables just begin to brown, 5 to 6 minutes. Add the rice and cumin and cook, stirring frequently, until the rice grains are opaque and the vegetables are very tender, about 5 minutes.
- Stir in the tomatoes and 2 1/2 cups water and bring to a boil. Reduce the heat to low, cover the pot and simmer until all the water has been absorbed, about 20 minutes. You can check by
- opening the lid, taking a fork and clearing a spot so you can see the bottom of the pot; if there is any liquid, cover and check in another 5 minutes.
- Remove from the heat and let sit, covered, for 20 minutes to evenly distribute the moisture.
- Serve topped with cilantro and a squeeze of lime.
ARROZ CON POLLO
This is my version of my favorite Cuban dish. I use boneless skinless chicken breast instead of whole chicken. It makes it easier to prepare and eat, as well as a little healthier. This is one of my most requested dishes. I usually serve it with black beans, platanos maduros, and garlic bread.
Provided by Patty Mae
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice each chicken breast lengthwise into 3 or 4 pieces.
- Place olive oil in a large heavy-bottomed pot with a tight-fitting lid. Sauté chicken pieces over medium-high heat until lightly browned. Remove from pan and set aside.
- Sauté onions and green peppers until onions are translucent. Add garlic and sauté another two minutes. Add tomato and cook two more minutes.
- Add chicken stock and Goya or Vigo seasoning. Return chicken to pan. Add remaining ingredients and turn heat to high. Stir occasionally until stock starts to boil.
- Cover pan and wait until steam starts to escape from under the lid. Immediately turn heat to low. Cook with lid on for twenty minutes. (Don't lift the lid or the rice won't cook properly).
- Remove pan from heat. Remove bay leaf and stir to fluff rice. Replace lid and let sit about 10 minutes before serving.
Nutrition Facts : Calories 674.8, Fat 14.6, SaturatedFat 2.6, Cholesterol 71.2, Sodium 381.8, Carbohydrate 92.2, Fiber 4.3, Sugar 8, Protein 40.3
ARROZ CON POLLO
I could not stop thinking about the Arroz con Pollo by Jorge Ayala that won the Thowdown with Bobby Flay. It looked SO good.... So I decided to try and find it on the internet, but to no avail. I have no idea what Jorge's tastes like but I wanna try it! In the meantime, I came up with a version that is pretty tasty!
Provided by Sooz Cooks
Categories Mexican
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Mix together the Adobo seasoning in a small bowl.
- Cut the onion, peppers, and garlic into a small dice and set aside.
- Trim the chicken of any excess fat and season with Adobo seasoning.
- Heat the olive oil and the chili oil in a large pot over medium-high heat until very hot. Season the chicken with Adobo. Save the leftovers in an airtight container.
- Place the chicken skin side down in the oil and saute until golden brown.
- Remove chicken to plate.
- Stir in sofrito and saute for 4-5 minutes. Add rice, chicken stock and beer and stir well.
- Add chicken chicken back into pot and stir well.
- Cover the pot and turn heat to low and simmer until the liquid is almost absorbed, about about 10 - 15 minutes (or according to the package direction for your rice - minus 5 mninuts). Add peas and continue to simmer unil peas are warmed (about 5 minutes). After rice is cooked and the peas are warm add the olives and stir well.
- Garnish with cilantro and serve with hot sauce and corn or flour tortillas on the side.
Nutrition Facts : Calories 851.6, Fat 29.9, SaturatedFat 6.5, Cholesterol 83.5, Sodium 4387.4, Carbohydrate 105.9, Fiber 9, Sugar 9.2, Protein 33.1
More about "arrozcontofu recipes"
BEST ARROZ CON POLLO RECIPE - HOW TO MAKE ARROZ ... - …
From delish.com
5/5 (5)Total Time 1 hr 20 mins
ARROZ CON POLLO - TRADITIONAL MEXICAN RECIPE - TORI AVEY
From toriavey.com
4.5/5 (10)Total Time 30 minsCategory Main CourseCalories 318 per serving
ARROZ CON POLLO RECIPE - PINCH OF YUM
From pinchofyum.com
- Heat the oil over medium heat in a large Dutch oven. Add the chicken, season with 1 teaspoon of salt, and cook for 8-10 minutes, flipping once, until cooked through. Remove from the pan. When cooled, roughly chop or shred the chicken into bite-sized pieces.
- Turn the heat down on the pan. Add the garlic, shallot, jalapeño, and pepper to the same pan. Sauté until soft and fragrant, scraping the browned bits off the bottom, being careful not to burn the garlic.
- Add the tomato paste, spices, thyme, and remaining 1 teaspoon salt; sauté for 2-3 minutes, until deep red.
ARROZ CON POLLO - IMMACULATE BITES
From africanbites.com
- Pat dry chicken and season with salt, pepper and taco seasoning, if desired. Preheat oven to 350F.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat, add chicken to skillet skin side down and cook until golden, 5 minutes on each side. Remove from pan and set aside on a plate.
- To same skillet, heat the remaining oil over medium heat; add onion, bell pepper, garlic and thyme. Sauté until fragrant and onions is translucent, about 3 to 4 minutes. Add in the remaining ingredients; oregano, bay leaf, paprika, cumin, cayenne pepper and tomato paste, stir for about a minute. Deglaze the pan with white wine and cook for about 2 minutes till most of the wine evaporates.
ARROZ CON POLLO - BELL' ALIMENTO
From bellalimento.com
- Pat chicken dry with a paper towel. Season chicken with salt and pepper. Transfer to skillet. Brown on both sides until golden.
RECIPE FOR ARROZ CON POLLO - FLAVORITE
From flavorite.net
ARROZ CON POLLO - A COZY KITCHEN
From acozykitchen.com
#MEATLESSMONDAYS - VEGETARIAN ARROZ CON POLLO | PERU DELIGHTS
From perudelights.com
ARROZ CON PATO RECIPE - CHEF'S PENCIL
From chefspencil.com
ARROZ CON POLLO - CHICKEN AND RICE RECIPE - A COZY KITCHEN
From acozykitchen.com
ARROZ CON POLLO | THE DOMESTIC MAN
From thedomesticman.com
FOOD IN WARRENTON, VIRGINIA
From virginia.all-usa.org
ARROZ CON POLLO - SORTEDFOOD
From sortedfood.com
ARROZ CON POLLO - SIMPLY DELICIOUS
From simply-delicious-food.com
ARROZ CON POLLO - DINNER FACTORY
From dinnerfactory.ca
ARROZ CON POLLO | HOW TO MAKE PUERTO RICAN CHICKEN AND RICE
From thenoshery.com
ARROZ CON POLLO | TRADITIONAL RICE DISH FROM SPAIN
From tasteatlas.com
ARROZ CON TOFU (@ARROZCONTOFU) | TWITTER
CHICKEN AND RICE (ARROZ CON POLLO) - MY COLOMBIAN RECIPES
From mycolombianrecipes.com
ARROZ CON POLLO - WIKIPEDIA
From en.wikipedia.org
ARROZ CON TOFU | FACEBOOK
From facebook.com
ARROZ CON POLLO | GROWTOPIA WIKI | FANDOM
From growtopia.fandom.com
ARROZ CON TOFU – VEGALICIOUS.PHOTOS
ARROZ CON POLLO - JO COOKS
From jocooks.com
ARROZ CON POLLO BURRITOS | CHICKEN.CA
From chicken.ca
ARROZ CON POLLO - TRADITIONAL COSTA RICAN RECIPE | 196 FLAVORS
From 196flavors.com
ARROZ CON POLLO - FOOD52
From food52.com
ARROZ CON POLLO - A BEAUTIFUL PLATE
From abeautifulplate.com
ARROZ CON POLLO - DINNER AT THE ZOO
From dinneratthezoo.com
MAMA'S PUERTO RICAN CHICKEN AND RICE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
EASY ARROZ CON POLLO RECIPE - ISABEL EATS
From isabeleats.com
ARROZ CON POLLO RECIPE - THE SPRUCE EATS
From thespruceeats.com
ARROZ CON POLLO - SWEET TEA + THYME
From sweetteaandthyme.com
ARROZ CON POLLO — GRETCHEN FOOD
From gretchenfood.com
ARROZ CON POLLO, LIGHTENED UP (LATIN CHICKEN AND RICE)
From skinnytaste.com
FOOD | WARRENTON, VA - MANTA.COM
From manta.com
You'll also love